Beet root ki sabji

When was the last time you ate beetroot? The blood red beet root has been sidelined for long, but this humble vegetable has come back in the dining table across the world.

Today’s recipe is ‘Beetroot ki sabji’ serve as side dish prepared with fresh coconut, cashew nut and almond which increase the nutritional value, very good source of iron, a boon for those suffering from anemia.

Ingredients:

Beet root: 200 gm

Madras onion: 7-8 no.

Fresh coconut scrapped: 2 tablespoon

Cooking oil: 2 tablespoon

Turmeric powder: ½ teaspoon

Coriander powder: 1 teaspoon

Chili powder: 1 teaspoon

Salt: 1 teaspoon (as per taste)

Split black gram: ½ teaspoon

Cumin: ½ teaspoon

Red chili: 1no.

Mustard seed: ½ teaspoon

Curry leaves: 10-12 leaves

Almond: 8-10 no.

Cashew nut: 10-12no.

Preparation:

Peel, chop and boil/microwave the beet root and keep aside.

Dry roast almond and cashew nut, coarsely grind and keep aside.

Chop the onion. Keep aside.

Scrap coconut, keep aside.

Method:

Take a heavy bottom pan. Heat oil, add cumin, split black gram and mustard seed, sputter for few seconds; add red chili and a pinch of turmeric powder, and put chopped onion stir fry for 2 minutes on high flame till get translucent.

This entry was posted on Thursday, June 1st, 2017 at 10:08 pm and is filed under All Recipes, South Indian Recipes, Veg.
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